Before Charlie and I ate dinner, I mixed up a double batch — yes, double batch — of Awesome Peanut Butter Cookies from the 2004 Better Homes & Gardens Christmas Cookies magazine.
Lisa recommended them and she knew I had the same cookie magazines she had. I must say that I wholeheartedly agree with her stamp of approval. They're really nice and the chocolate chips stay m-m-m-melty. I'm very happy with the 5 1/2 crinkly dozen that resulted from my efforts.
However, we were not happy to discover, while looking through our stack of Christmas cookie magazines, that we had seen this recipe — and this magazine! — before. In fine print, across the bottom of the 2004 edition's cover, it says: "Previously published as Christmas Cookies 2002"!
|When they're side-by-side, it's obvious!|
After I put Charlie to bed, I quickly mixed up a double batch — yes, double batch — of Kolacky dough. I hope to get those baked while Charlie's at school tomorrow. He's staying later at nursery school for lunch with "Father Christmas," so that gives me a bit more time. I want to get as many cookies finished in the next two days so he can give them as presents to his teachers before Christmas vacation. I have no idea how I'm going to pack them yet, though.
Awesome Peanut Butter Cookies
1 c peanut butter
1/2 c granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp vanilla
1/4 c all-purpose flour
1 c semisweet chocolate chips
Preheat oven to 325 degrees Fahrenheit. In a mixing bowl, beat peanut butter, sugars and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.
Shape dough into 1 1/4-inch balls. Place balls on an ungreased cookie sheet (do not use an insulated cookie sheet); flatten slightly with fingers.
Bake in preheated oven about 10 minutes or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minutes. Transfer to wire racks; cool completely. Makes 24.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.